AndreaThePetSitter Profile - (10698681)

cook's profile


Home Town: Yonkers, New York, USA
Living In: Boca Raton, Florida, USA
Member Since: Oct. 2007
Cooking Level: Not Rated
Cooking Interests: Baking, Grilling & BBQ, Mexican, Italian, Nouvelle, Mediterranean
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About this Cook
My favorite things to cook long as it's not too hard!
My favorite family cooking traditions
Sunday pasta dinners when I would wake up and smell the sauce already cooking on the stove. Whenever I visit mom's house it's still like that and it feels like home.
My cooking triumphs
Ricotta Stuffed Zucchini (from this site)...not because it was so difficult but because I tweaked it on my own and it came out amazing.
My cooking tragedies
Cucumber soup. It was a disaster and stared pouring out of my blender. My daughter still makes fun of me and that was 10 years ago.
Recipe Reviews 18 reviews
Double Layer Pumpkin Cheesecake
I followed the tips and additions to this recipe from the review made by SOUTHERNBELLE0908 (first reviewer under the recipe.) I used a water bath to bake it and let it sit in the oven for an hour after I turned the oven off. Wow -even a friend of mine that used to own a Cheesecake Shop in Mexico thought it was awesome! I also made a shortbread cookie crust. It was ridiculously delicious and much easier than I had imagined. **One Tip: Make sure eggs and cream cheese are at room temperature!**

4 users found this review helpful
Reviewed On: Dec. 12, 2010
Easy Sugar Cookies
My husband LOVES these cookies. One tip that I think is really important is to be sure the butter is COMPLETELY softened before adding it. Leave it out long before you plan to make the cookies so it can get mushy. Also, pull them out at 8 minutes and let them cool...they'll be nice and soft and chewy inside! Update: I've made these cookies at least 10 times and along with the above mushy butter, be sure to whip the wet ingredients until fluffy before folding in the dry ingredients. They are sooooo outrageous - we're eating them RIGHT NOW!

2 users found this review helpful
Reviewed On: Oct. 4, 2010
Potato Leek Soup I
I used half the potatoes (approx. 2.5 pounds) and par-boiled them in water, drained and rinsed the pot out. Then I finished boiling them in chicken broth. I also used a hand blender and when sauteing, a little less butter and a dash of flour. It was pretty thick so I added a little more broth to desired consistency. Overall...good stuff. I'm freezing it in batches as comfort food when recovering from my upcoming surgery.

1 user found this review helpful
Reviewed On: Sep. 28, 2010

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